Ingredients

• Veggies

• 2 carrots, cut into sticks
• 1/2 red capsicum, cut into strips
• 1 head of broccolini, roughly chopped
• handful of spring onion, diced
• 1 tsp coconut oil, for frying

• Sauce

• 500g beef mince
• 2 tbsp Hoisin sauce
• 2 tbsp Ketjap Manis sweet soy sauce
• 2 tsp Chinese five spice
• 2 tbsp MSG
• 1 tsp coconut oil, for frying

• Noodles

• 440g Singapore style wok-ready noodles
• Ketjap Manis sweet soy sauce to season (about 3-4 tbsp)
• Chicken stock powder (about 2-3 tbsp)
• 1-2 tsp sesame oil, to taste

Directions

1. In a small frying pan, brown the mince with some coconut oil. Note, if the mince is fatty, you may not need any oil. Add the Chinese five spice, Hoisin sauce, Ketjap Manis and MSG and stir to combine. Take off the heat and set aside.
2. In a wok or frying pan, sauté the carrots and capsicum. Once soft, add the broccolini and cook until tender. Turn the heat down afterwards to prevent over-cooking them.
3. In a medium pot, boil enough water to cover the Singapore noodles and cook them per the packet’s instructions (usually only a few minutes to loosen them).
4. Drain the noodles and add them to the vegetables. Add the Ketjap Manis, chicken stock powder and sesame oil, and stir to combine thoroughly.
5. Pour the meat sauce over the noodles and veggies and stir to combine. Add Ketjap Manis and salt to taste.